Preparation

For mustard-onion salsa:

Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.

For curry oil:

Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.

SELECT LATEST REVIEWS

I am updating my prior review...it was my turmeric. I used Penzey's and the label said to use only 2/3 the amount called for in recipes because it's stronger. That was definitely the flavor I had too. I'd recommend using caution with the turmeric if you have a flavorful variety.

hebrown1 from Minneapolis, MN / 07.30.09

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I am updating my prior review...it was my turmeric. I used Penzey's and the label said to use only 2/3 the amount called for in recipes because it's stronger. That was definitely the flavor I had too. I'd recommend using caution with the turmeric if you have a flavorful variety.

hebrown1 from Minneapolis, MN / 07.30.09

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I'm not going to rate this...there
was something wrong with my soup!
It had a nasty bitter taste. I'm
going to assume it was something I
had that was wrong, rather than the
recipe, since nobody else seems to
have had this problem. I'm not sure
if it was the stock I used, or
something with the turmeric, or
maybe it was my potatoes or
cauliflower. The salsa, curry oil
and yogurt were all fine. If anyone
else has this problem please post a
review! I sure hope the leftovers
taste better than the first time. As is, I'd give it one fork, which I almost never do.

hebrown1 from Minneapolis, MN / 07.29.09

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Lots of layers of flavor in this soup - I used chicken broth rather than veg, because I didn't have the latter. I only made the yogurt side - the soup was very good with it mixed it. You could really taste the fennel and mint. The best part - a VERY quick meal to make.

A Cook from Owings Mills, MD / 05.11.09

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The minted yogurt added such a nice flavor to the soup. The soup serves very well leftover. It was fun to go to the Indian market to get the ingredients.

ssyoung from Tucson, AZ / 03.21.06

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This was part of my eat healthy for the New Year plan. I made everything but the curry oil. Instead I put the curry right into the soup. I made the soup, onion relish and yogurt as directed. It was all very tasty but I think it was missing garlic. Next time I will definitely add it. As Mr Alton Brown once said "garlic don't need no reason".

jfain from Columbus, OH / 01.11.07

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Very exotic tasting. Currently on a curry kick and this is a great balance. The minted yogurt is a nice touch.